Herbed spring salad with egg and walnuts

Makes: 4 servings

For the vinaigrette:

2 tablespoons finely diced shallot

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar or sherry vinegar 3 tablespoons lemon juice, plus more to taste

½ teaspoon grated garlic (from 2 small cloves) Kosher salt and black pepper

¼ cup walnut oil or extra-virgin olive oil

For the salad:

6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens

3 medium golden beets, cooked, peeled and cut in wedges ½ cup thinly sliced red radish (6 to 8 medium radishes)

½ cup thinly sliced turnip (or use small kohlrabi or watermelon radish)

½ cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)

Kosher salt and black pepper

2 tablespoons roughly chopped dill

2 tablespoons tarragon leaves

4 (7-minute) boiled eggs

1 cup toasted walnut halves

1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.

2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.

3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.

4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.